Ingredients:

• 1 1/2 cups bread flour
• 1 cup whole wheat flour
• 1/4 cup rolled oats
• 1/8 cup wheat germ
• 2 tbls honey
• 7/8 cup warm (110˚) lowfat milk
• 1/2 cup warm (110˚) water
• 1 tsp salt
• 1 tbls light butter, softened
• 1/4 oz envelope active dry yeast

Directions:

1. Dissolve yeast in warm water and milk. Stir in remaining ingredients until combined.
2. Turn onto floured surface and knead until smooth, elastic and no longer sticky, about 8 minutes.
3. Let dough rise in a greased, covered bowl in a warm spot for one hour, or until double in bulk.
4. Punch dough down and shape into a greased 9-1/2 x 5 1/2 inch loaf pan. Cover and let rise again for one hour, or until double in bulk.
5. Bake at 375˚ for 25-30 minutes or until bread is done.
6. Remove from pan and let bread cool on wire rack.

Yield: One loaf

(This recipe was originally found on Stephskitchen.com. However, I can no longer access her website, but this is one of my favorite recipes from her site.)

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2 Comments

• Nicki at Domestic Cents says:

  March 22, 2009 at 3:08 pm

  I make honey oatmeal wheat bread every week for our family. My recipe is slightly different. It is one of my favorites!

  Nicki at Domestic Cents’s last blog post..Good Reads: Breathe Deeply

  Reply
  • Amanda says:

    March 22, 2009 at 3:27 pm

    I’ve made this recipe several times and it’s always a hit with the family. I’m sure your recipe is really good too.

    Reply

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